What's For Dinner tonight CHB? CHB cookery club, restaurants & takeaways too...

Jun 5, 2013
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Theyre good, it’s a bit like a berry ice cream or smoothie it’s a chocolate after taste
definitely good for you with all the fruit & muesli & stuff
Ive decided it’s my new go to breakfast on weekends
might sneak the odd fry up in just for balance I suppose, but they make you feel pretty good, like you’re having a really healthy start to the day



the local ones look a bit gruesome

View attachment 8498
Rectal prolapse in plastic tub. Yummy.

Actually, I try one this weekend somewhere for breakfast. Can you make them at home? Can you buy the açai?
 

WaltzingMatilda

racist on the way to being banned
Nov 29, 2015
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Rectal prolapse in plastic tub. Yummy.

Actually, I try one this weekend somewhere for breakfast. Can you make them at home? Can you buy the açai?


just been checking that out, apparently the actual fruit spoils very easily, you can buy the frozen pulp & you can buy it in powdered form, best to do some research, I think it’s a bit expensive
 
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May 17, 2013
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Something easy tonight. I cooked a huge pot of chili a couple months ago and put a lot of it in the freezer, so I'll take out a container of that and cook some elbow macs for the wife for her to eat chili/macs and cheese and I'll just eat mine plain with some crackers and a splash or three of my homemade habanero hot sauce to kick it up a few notches.

I do have a 10 lb. pork butt roast that I'm going to trim and grind to make my green onion sausage with and will take some of my hot sausage out the freezer and grill that tomorrow night, along with some vegetables for dinner.
 
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DBerry

complete and utter prick
Jun 11, 2013
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'Straya, cunt.
Smoked a shoulder of lamb and some chicken wings. I cooled the chicken wings down, slathered them in hot sauce, dusted them in a flour/cayenne pepper then deep fried them, amazing! The lamb shoulder I made a rub out of salt, chilli, black pepper corns and dried rosemary, had the smoker nice and hot for when the lamb went in to get some colour on it then pulled it back to about 110 deg C until the internal temp got to 73 C, used my new Inkbird thermometer, absolute game changer.
 
Jun 5, 2013
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Oz
I was about to make chicken chow mein but I thought ‘fuck it’ and had ham, egg, chips and peas.....and tomato sauce and bread and butter. Fucking epic.

Chips in the Philips Airfryer are superb. I did soak them for an hour in cold water, par-boil and then dry them in the airfryer for 15 mins at 100C, before gently tossing in a soupcon of oil and really good chicken salt (more chicken than salt) and then cooking for 25 minutes at 180C in the Airfryer. Crispy as a koala in December.
 
Jun 5, 2013
8,694
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Oz
You tried making it with egg and cheese, no cream?
‘The egg only way is definitely more authentic and it’s probably better but I had a small pot of cream in the fridge that was out of date tomorrow or the day after......and I hate throwing anything.

Used plenty of pecorino though and that definitely helped.

In Rome, I’ve had carbonara with no garlic in it and others with no bacon/pancetta. There must be a thousand variations of it but in my opinion, it must have garlic.
 
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DBerry

complete and utter prick
Jun 11, 2013
39,753
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'Straya, cunt.
‘The egg only way is definitely more authentic and it’s probably better but I had a small pot of cream in the fridge that was out of date tomorrow or the day after......and I hate throwing anything. Used eggs too though.

Used plenty of pecorino though and that definitely helped.

In Rome, I’ve had carbonara with no garlic in it and others with no bacon/pancetta. There must be a thousand variations of it but in my opinion, it must have garlic.
Yeah, must have garlic, 100%
 
Jun 5, 2013
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Oz
Yeah, must have garlic, 100%
We usually eat out but I have the next few night’ meals sorted....almost. I have some bean sprouts in the fridge that never last long and some MSG in the larder, so it’s chicken chow mein. Then it’s Chinese curry the night after; I’ve got a block of Chinese curry sauce (waxy block that you mix with water), so it will be special Chinese curry.....chicken , beef, king prawns and pork.

Finally, a whole, corn-fed chicken in the fridge and a load of ginger, garlic and spring onions......so,it’s Hainanese Chicken (with the chicken rice). I’ve eaten it many times but never made it myself and I really, really fancy it.
 
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Jun 5, 2013
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We usually eat out but I have the next few night’ meals sorted....almost. I have some bean sprouts in the fridge that never last long and some MSG in the larder, so it’s chicken chow mein. Then it’s Chinese curry the night after; I’ve got a block of Chinese curry sauce (waxy block that you mix with water), so it will be special Chinese curry.....chicken , beef, king prawns and pork.

Finally, a whole, corn-fed chicken in the fridge and a load of ginger, garlic and spring onions......so,it’s Hainanese Chicken (with the chicken rice). I’ve eaten it many times but never made it myself and I really, really fancy it.
the reason I got food on the brain is because I’m on one meal a day at the moment. I’m trying to cut down on the run-up to Christmas. Even dreaming about the fucking stuff.
 
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May 21, 2013
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Carbonara with cream is a disgrace. That’s a British thing.

When you have carbonara properly cooked, egg whisked in at end with plenty of Parmesan and freshly ground Pepper, it’s an ATG meal. The creaminess comes froM the butter.

Put cream in a carbonara, it’s no longer a carbonara.

Shocking
 
Jun 5, 2013
8,694
5,951
Oz
Carbonara with cream is a disgrace. That’s a British thing.

When you have carbonara properly cooked, egg whisked in at end with plenty of Parmesan and freshly ground Pepper, it’s an ATG meal. The creaminess comes froM the butter.

Put cream in a carbonara, it’s no longer a carbonara.

Shocking
I know. I know......but it was still very nice. Not authentic, maybe not even a carbonara (as Dale pointed out) but I still licked the plate.

As would have you!

But next time I'll be making this one....

https://www.theguardian.com/lifeandstyle/wordofmouth/2012/may/10/how-to-cook-perfect-spaghetti-carbonara

or this one..

https://www.goodfood.com.au/recipes/how-to-make-the-perfect-spaghetti-carbonara-20150728-giip8n


can't win around here.....authentic=cultural appropriation......add a bit of cream=you're an utter cunt ruining the pride of a (once) great nation.
 
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Ronsonfly

Toxic White Male
May 8, 2013
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it must have garlic.
Yeah, must have garlic, 100%
Sorry, my most esteemed fellow gastronauts, it mustn't must. :lol: It's optional AFAIC, is not an ingredient I add myself and it seems at least one of those articles agrees.

It was interesting to read about the variants but some of it was a bit WTF? Penne? Get fucked. Onion? Stick the penne down your jap eye and the onion up your ring.

I'm not a fan of thick gauge pasta for the most part so it's hardly surprising the idea of penne is a shocker to me. As for onion, that's dire. I had a mate of mine who was running a bar/resto a few years get a bit narked with me when I gave him the requested feedback on his kitchen's carbonara.

The problem was the garlic. It had way too much and it overpowered the dish entirely but his response was to tell me it was supposed to have garlic. I pointed out to him a tomato pasta sauce would have salt in but if it tasted only of salt then it'd be a borked sauce no fucker would eat. It got even better a couple of months later when he got a new chef who put fucking onion in it and he saw me looking balefully at one being taken to a customer. "Yeah, I fucking know. It's probably got too much garlic for you and the cunt shouldn't put onion in. I've told the spastic no onion but the cunt still keeps doing it!" :rofl


can't win around here.....authentic=cultural appropriation......add a bit of cream=you're an utter cunt ruining the pride of a (once) great nation.
I'm pretty ambivalent on the subject of so-called cultural appropriation. The fact is one man's CA is another man's "fusion". I prefer to lean towards authenticity, usually the more authentic the better, but there's certainly room for a fiddle with ingredients to your own taste.

Sometimes a whole nation can troll a foreigner in that way. One Italian import, Antonio Carluccio, got regularly triggered by spag bol. As he repeatedly pointed out, ragu isn't eaten with spaghetti because it's the wrong shape entirely for the weight of the sauce. But try telling the rest of the uncivilised world that and getting them to give up spag bol. :lol:

That said, the miserable old cunt also used to get pissed at the amount of ragu people would have with their pasta, arguing (or actually correctly observing) that the sauce should coat but not sit as a big pile on the pasta. He also used to moan about the stuff we often put in the sauce. No wonder he tried to stab himself after a few decades of such misery.
 
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Jun 5, 2013
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Oz
Fuck, I’ve even made a bacony,garlicky, herby white sauce (milk, flour, butter, seasoning) and added a fukload of cheese and threw in on a plate of pasta and passed it off as carbonara.

I’m going to hell, according to Carluccio.